Harringay, Haringey - So Good they Spelt it Twice!
Tartodeitalianonanitotino Cake! a sure mouthful.
Hello guys, 
My friend makes this cake which originates from a very small island in Italy - i cannot remember which one but the island only has 300 inhabitants!
its so tasty! so try making it this half term!
INGREDIENTS
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- Italian lemon and zest
- XIOS MASTIXHA
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
DIRECTIONS
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Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract and lemon juice and XIOS MASTIXHA
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into centre of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Replies to This Discussion
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Permalink Reply by Sharon on
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What's xious mastixha? Is it the sort of gum mastic used in turkish baking?
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Permalink Reply by Peter on
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Hello Sharon,
Its a natural tree resin that can only be cultivated in Greece in the island of XIOS. its very tasty in cakes and bread and very expensive - £3 for 10g. You can buy it in yasar halim. its mainly used in Greek baking but more recently turkish bakeries are using it too due to high demand. it tastes a bit like the aroma of a pine cone!
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